Wine astringency: more than just tannin–protein interactions

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dc.contributor.authorGonzalez-Munoz B.
dc.contributor.authorGarrido-Vargas F.
dc.contributor.authorPavez C.
dc.contributor.authorBordeu E.
dc.contributor.authorO'Brien J.A.
dc.contributor.authorBrossard N.
dc.contributor.authorGonzalez-Munoz B.
dc.contributor.authorGarrido-Vargas F.
dc.contributor.authorO'Brien J.A.
dc.contributor.authorOsorio F.
dc.contributor.authorChen J.
dc.date.accessioned2024-01-10T14:25:43Z
dc.date.available2024-01-10T14:25:43Z
dc.date.issued2022
dc.description.abstract© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin–salivary protein complexes. © 2021 Society of Chemical Industry.
dc.description.funderANID
dc.description.funderNational Agency of Research and Development
dc.description.funderScientific and Technological Development Promotion Fund
dc.description.funderFondef
dc.fechaingreso.objetodigital2024-04-27
dc.format.extent1781 páginas
dc.fuente.origenScopus
dc.identifier.doi10.1002/jsfa.11672
dc.identifier.eissn10970010
dc.identifier.issn10970010 00225142
dc.identifier.pubmedid34796497
dc.identifier.scopusidSCOPUS_ID:85120453492
dc.identifier.urihttps://doi.org/10.1002/jsfa.11672
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80366
dc.information.autorucFacultad de Agronomía e Ingeniería Forestal; Brossard Aravena, Natalia Daniela; S/I; 149592
dc.issue.numero5
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1781
dc.pagina.inicio1771
dc.publisherJohn Wiley and Sons Ltd
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.revistaJournal of the Science of Food and Agriculture
dc.rightsacceso restringido
dc.subjectanthocyanins
dc.subjectastringency
dc.subjectastringency sub-qualities
dc.subjectpolyphenols
dc.subjectpolysaccharides
dc.subjectsalivary proteins
dc.subjecttannins
dc.subjectwine
dc.titleWine astringency: more than just tannin–protein interactions
dc.typereseña
dc.volumen102
sipa.codpersvinculados149592
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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